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The “Ripasso” method of refreshing on Amarone skins gives the “Ripasso Le Ragose” the structure and characteristics of alcohol also suitable for long aging.

Wine    Dry Red
Grapes    50% Corvina, 20% Rondinella, 20% Corvinone, 10% others

Harvest    The fruit is hand-picked and fermented in temperature-controlled stainless steel tanks with indigenous yeasts for 12-14 days

Vinification    The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January on the lees of the Amarone using the ripasso method.
The Amarone lees and skins contain sugars and re-fermentation absorbs about 10% of Amarone, giving the wine more aromatic complexity while maintaining Valpolicella’s lighter mouthfeel.
The presence of residual sugar in the pomace of Amarone Valpolicella allows the extraction of the characteristics typical of Amarone: aromas of dried fruit, alcohol and structure.

Alcohol    14°
Food Match    Meat and Wild Game
Serving Temperature    18°C - 20°C
Planted Area    Grapes selected in 16 hectares of vineyards of several years of planting
Exposure    West-Southwest
Soil    Red and brown clays, and Eocene limestone
Plantation    Simple trellis
Plants per Hectar    4200
Acidity    5.5 - 6.0 grams/liter